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  • 1 Department of Biochemistry and Food Chemistry, Faculty of Animal Science, University of Kaposvár Guba S. u. 40, H-7400 Kaposvár. Hungary
  • | 2 University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.
  • | 3 University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.
  • | 4 Szent István University, Faculty of Agricultural Sciences, Please ask the editor of the journal.
  • | 5 University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.
  • | 6 University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.
  • | 7 University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.
  • | 8 University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.
  • | 9 University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.
  • | 10 University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.
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In the past years several methods have been developed for the determination of the proportion of the nitrogen-containing substances of microbial origin passed from the rumen into the abomasum or the small intestine. Recently, on examining the D-amino acid content of foodstuffs, particularly milk and milk products, it has been observed that, in addition to D-Ala, D- glutamic acid (D-Glu) and D-aspartic acid (D-Asp) can also be detected in similar quantities, primarily in products which have links with bacterial activity. This gave rise to the idea of examining the diaminopimelic acid (DAPA), D-Glu and D-Asp content of bacteria extracted from the rumen of cattle and that of chyme from the same cattle, in order to determine the type of relation existing among these three components, and to establish whether D-Asp and D-Glu can be used in the estimation of protein of bacterial origin. On determination of the DAPA, D-Asp and D-Glu content by means of amino acid analyser and high performance liquid chromatography of duodenal chyme from five growing bulls and of ruminal bacteria from the same bulls, the following values were established. For chyme (and, in brackets, for ruminal bacteria) r value calculated by means of linear regression was 0.78 (0.76) between DAPA and D-Asp, and 0.70 (0.81) between DAPA and D-Glu. The r values between the crude protein content of ruminal bacteria and the markers examined were found to be the following: DAPA, 0.74; D-Asp, 0.73; D- Glu, 0.61. In the model experiment performed for the re-obtaining of values for protein of bacterial origin the theoretical values were determined on the basis of D-Asp and D-Glu and values approximately 10% higher than the theoretical value on the basis of DAPA. It is therefore recommended that in addition to DAPA these other two amino acids be included among the bacterial protein markers.

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Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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